Teurgoule (Baked Rice Pudding) with Cinnamon Stewed Apples

Hailing from Normandy in France, this simple baked rice dessert is fragrant, lush and creamy inside with a caramelised crust on top. Traditionally Teurgoule is served with brioche, but we combined ours with Cinnamon Stewed Apples for a wonderfully warming winter dessert.
How long will it take?
2 ¾ hours
What’s the serving size?
Serves 6
What do I need?
For the Teurgoule
150 g arborio rice
120 g caster sugar
1 tsp ground cinnamon
½ tsp vanilla extract
1 litre full fat milk
500 mL cream
For the Cinnamon Stewed Apples
3 Granny Smith apples
1 tsp ground cinnamon
1 tbsp maple syrup
3 tbsp water
How do I make it?
Preheat oven to 160C.
Mix the rice, caster sugar, cinnamon, and vanilla together in a large ovenproof dish.
Pour over the milk and cream while whisking to combine.
Bake in the oven, uncovered for 2 ¼ hours or until the rice is cooked and the top is golden brown. Set aside to cool slightly before serving.
Meanwhile prepare apples by peeling, coring and cutting into an even slices.
Heat a frying pan over low heat and add apples, cinnamon, maple syrup and water. Cook, stirring often, until the apples have softened but still hold their shape. Add more water to the pan if needed while the apples cook.
Serve Teurgoule in bowls with Cinnamon Stewed Apples.